Description
A delightful Coconut Cream Pie with a light, fluffy meringue topping, combining creamy coconut flavor with a refreshing texture.
Ingredients
Scale
- 1 pre-made pie crust (9-inch)
- 1 can (400 ml) coconut milk
- 1 cup granulated sugar, divided
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare the pie crust.
- In a medium saucepan, whisk together coconut milk, 3/4 cup sugar, and cornstarch. Cook until thickened.
- Temper the egg yolks by whisking them and gradually adding the hot coconut mixture.
- Pour the coconut filling into the cooled pie crust and refrigerate for at least 2 hours.
- Beat the egg whites with cream of tartar and salt until foamy, then gradually add the remaining sugar until stiff peaks form.
- Spread the meringue over the coconut filling, sealing the edges.
- Toast the meringue under the broiler for 1-3 minutes until golden brown.
Notes
- For a dairy-free version, use almond or oat milk.
- For gluten-free, use a gluten-free pie crust.
- Store in the refrigerator for up to 3 days.
- Freeze before adding meringue for longer storage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Coconut Cream Pie, Meringue, Dessert, Tropical Dessert